Cream-Filled Chocolate Cupcakes

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners. Line a second pan with 3 liners, or bake in batches, for about 15 cupcakes.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In another bowl, whisk the oil, sugar, egg, vanilla and buttermilk until combined. Pour into the dry ingredients, add the hot coffee or water and whisk until smooth. The batter will be thin.
4. Fill the liners two-thirds full.
5. Bake for 20 to 22 minutes, until a toothpick inserted in the centre comes out clean.
6. Cool in the pan for 10 minutes, then move to a wire rack and cool completely. If the tops are very sticky, chill for 20 to 30 minutes before filling.
7. For the ganache, put the chopped chocolate in a medium heatproof bowl. Heat the cream in a small pan over medium heat until it just starts to simmer, not boil. Pour over the chocolate, wait 2 to 3 minutes, then stir slowly with a metal spoon or small spatula until smooth. Do not microwave if it does not melt. Refrigerate for at least 30 minutes until thick enough to spread.
8. For the frosting, beat the butter on medium speed for about 2 minutes until creamy. Add the confectioners' sugar, cream and vanilla. Beat on low for 30 seconds, then on medium-high for 3 minutes. If too thin, add up to 1/4 cup (30g) more confectioners' sugar; if too thick, add 1 tablespoon (15ml) more cream. Add a tiny pinch of salt if too sweet. The frosting should be fluffy.
9. Cut a 1-inch-deep cone-shaped hole in the centre of each cooled cupcake. Fill each with 1 to 2 teaspoons of frosting. Cut the pointed end off the removed cone piece and press the round piece back on top.
10. Spread a thick layer of ganache over each cupcake.
11. Pipe the remaining frosting in a swirl on top of the ganache. No need to chill before piping.
12. Serve immediately, or store covered at room temperature for up to 1 day. Refrigerate leftovers for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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